Elegant and delicious Uramaki (Inside-out Roll) with avocado, shrimps, and pickled ginger. Recipe with step-by-step instructions and pictures.
Sushi is delicious and fun to make. Maki-zushi (rolled sushi) is not that difficult to make and the more you do it, the easier it gets. Practice makes perfect. You do need a makisu or sushi rolling mat and these are inexpensive and easily available. There are relatively few ingredients required, mainly short grain rice that is a little sticky, nori (seaweed sheets), rice vinegar, toasted sesame seeds, and your choice of fish, meat, and vegetables.
To make uramaki, you need plastic wrap to prevent rice from sticking to the sushi mat. There are various methods of doing this, but I like to completely cover the mat with the plastic wrap and taping the ends on the other side of the mat. I have seen some people put the entire mat in a gallon size plastic bag. It fits nicely in there!
I normally cook 1½ cups of short grain rice with 2 cups of water in the rice cooker or in a regular pot on the stove. When cooked, this amount of rice is sufficient to make 4 sushi rolls. In a small bowl combine 5 tablespoons rice vinegar, 3 tablespoons sugar, and and 1 teaspoon salt. Stir until sugar and salt dissolve. Transfer cooked rice to a wet sushi tub or large bowl. Pour vinegar mixture onto rice and gently mix with a spatula, taking care not to mash rice. Fan the rice as you mix. This cools the rice slightly so that it can be handled, and it gives the rice a glossy sheen. Cover tub or bowl with a wet dishtowel so that rice does not dry out.
Place a nori sheet on a board. Wet your hands. Spread a thin layer of rice evenly over the nori. Sprinkle toasted sesame seeds over the rice.
Turn the rice covered nori over onto the plastic covered sushi mat. Spread more rice, about half way up the nori. Make a groove in the rice and place filling along the groove.
For the filling, I used avocado, shrimp, and pickled ginger. Put thumbs behind the sushi mat, holding the fillings with the other fingers in front, lift sushi mat and start rolling. Use mat to help shape the roll.
Remove mat and sliced with a moistened knife. Serve with soy sauce and wasabi.
Uramaki (Inside-out Roll)
- 1 packet Nova lox (sliced into strips) (3 oz/85g)
- 1 avocado (peeled, pitted, and sliced into strips)
- 12 shrimps (cooked in lightly salted water)
- 1 tbsp pickled ginger (20g)
- 4 sheets nori (seaweed)
- 2 tsp sesame seeds (toasted)
- Wasabi to serve (optional)
- 1½ cups medium grain rice (300g)
- 2 cups water (480ml)
- 1 piece kombu (wiped with damp paper towel) (about 2-in x 2-in square)
- 5 tbsp rice vinegar
- 3 tbsp sugar
- 1 tsp salt
- Wash and drain rice 4 to 5 times in a medium sized pot. Cover rice with water and allow it to soak for 20 minutes. Drain.
- Pour in 2 cups (480ml) water. Drop the kombu into the pot and place pot on stove over medium heat. Just as water is about to boil, remove kombu. Place the lid back on and allow water to come to a boil. Reduce heat to medium low and let rice cook for about 8 to 10 minutes or until all water is absorbed.
- Turn off heat and remove pot without opening the lid. Allow rice to sit for 10 minutes before handling.
- Combine vinegar, sugar, and salt in a small bowl. Stir until sugar and salt dissolve.
- Transfer rice to a moistened sushi tub or large shallow bowl. Pour vinegar mixture evenly over the rice. Gently mix in the vinegar mixture with a rice paddle in a cutting motion. Do not mash. Turn the rice with the paddle and fan as you go along. This will help the rice absorb the vinegar and give it a glossy look.
Making the rolls and serving
- Wrap sushi mat completely with plastic shrink wrap. Tape down the ends of the plastic on the other side of the mat.
- Place a sheet of nori on your work surface. Moistened your hands and spread an even layer of vinegared rice with the help of a rice paddle onto nori. Sprinkle toasted sesame seeds over the rice.
- Turn the rice covered nori over onto the plastic covered sushi mat. Spread another thin layer of rice about half way up the nori.
- Make a groove in the center of the rice and place 3 strips of avocado, 3 shrimps, and a few slices of pickled ginger along the groove.
- Holding down the filling with your fingers, lift the mat with your thumbs and start rolling forward while retracting the mat backwards. Use the mat to help shape the roll. Repeat until all rice is used up.
- Moisten knife and slice each sushi roll about ¾ inch thick. Serve with a small dollop of wasabi.
Enjoy…..and have a wonderful day! 😎
Leave a Reply